Apples contain the flavonoid quercetin, and grapes contain catechin. Studies show that pairing the two compounds may improve cardiovascular health by making blood platelets less sticky so they don’t clump together and clog arteries. “The combination tends to have a mild anticoagulant effect,” says Barry Halliwell, PhD, nutrition professor at the National University of Singapore, who co-authored a study on quercetin and catechin. Leave the peel on the Apples, as a bulk of the antioxidants are in the peel.

Some food guidelines are common: eat local, eat organic, eat whole grains. And more and more nutritionists are paying more attention to foods that combine together well.
 
One restaurant, Rouge Tomate, has an on-staff nutritionist that makes sure that food ingredients used in Rouge Tomate's dishes are combined in a way that maximizes their health benefits. Nutritionist Natalia Rusin makes sure there’s an ingredient high in polyphenols, like grapes to combine with recipes containing fish, to help facilitate the body's absorption of Omega 3.